There is no dish more beloved than Cocido Madrileno and the recipe that follows comes from the restaurant Meson de Don Pedro. Although the recipe is long, the dish is not at all difficult to make.

Cocido Madrileno

1 kilo stewing beef
2 chicken thighs
125 gr. each bacon and ham, both in one piece
1/4 kilo chorizo sausage or other garlicky sausage
2 ham or beef bones
salt and black pepper to taste
1/2 kilo chickpeas, soaked in cold water overnight
2 medium onions, halved
1 leek, white part only
2 large carrots, halved
4 medium potatoes, peeled
4 cloves garlic
1 recipe meatballs (see following recipe)
very fine cooked noodles for serving
1 recipe for sauteed cabbage (see following recipe)

In a very large soup kettle combine the beef, chicken, bacon, ham, chorizo and bones and pour over 18 cups of cold water. Add salt and pepper, bring to the boil, skim off the foam and simmer for 1 1/2 hours, skimming occasionally. Let cool, cover and refrigerate overnight. Remove any fat that solidifies on the surface.

Drain the chickpeas and tie them in a cheesecloth. Add these to the meat mixture along with the onion, leek, carrots, potatoes and garlic. Correct the seasoning with salt and pepper, cover and simmer for 1 hour. Add the meatballs and cook 1 1/2 hours longer.

To serve, strain the stock, leaving just enough liquid to cover the meats. Combine the stock with the noodles and serve first, as a soup.

Arrange the meats and vegetables on a large serving platter, cutting the sausage into thick slices, the other ingredients into serving portions and the meatballs. Serve the cabbage on a separate platter. (Serves 8 - 10).

Pelotas
Meatballs for the Cocida

125 gr. sliced bacon
2 cups shredded or ground beef
1/4 cup breadcrumbs
2 Tbsp. parsley, chopped finely
2 Tbsp. olive oil
2 cloves garlic, chopped finely
2 eggs
salt and pepper to taste

In a skillet fry the bacon until nearly crisp. Remove from the flame and crumble the bacon. Add the beef, breadcrumbs, parsley, eggs and garlic. Work together well with the hands until the mixture is smooth, adding extra breadcrumbs if the mixture is overly runny. Form into sausage shapes about 2 1/2 cm) thick and 5 cm long.

In a skillet heat the oil and in this fry the meatballs until they are golden on all sides and then add them to the cocido.

Repollo
Sauteed Cabbage

3 Tbsp. olive oil
3 Tbsp. onion, chopped coarsely
4 cloves garlic, chopped finely
1 head cabbage, chopped coarsely
salt and pepper to taste

In a heavy skillet heat the oil and in this saute the onion and garlic together until the onion is translucent. Add the remaining ingredients and continue to saute until the cabbage is tender. Serve hot or at room temperature.

To read an article about Dining in Madrid, including a list of some of my favorite restaurants there, click here.

© Daniel Rogov